First, add the rice flour and sugar to a saucepan. Gradually pour in the coconut milk, whisking constantly to avoid lumps.

Place the saucepan over medium heat and continue stirring until the cream thickens to your desired consistency.

Remove from heat and keep stirring; the mixture will thicken a bit more as it cools.

Pour the cream into a bowl and cover it with plastic wrap, making sure the wrap touches the surface. Let it cool to room temperature or chill, depending on your preference.

Once cooled, pour the coconut milk and Nesquik into a bowl and mix well. Dip the cookies into this mixture, then layer them at the bottom of your serving bowls or dish. Spoon the coconut milk cream over the cookies. Alternate layers of cookies and cream.

Finally, crumble 3 or 4 cookies together with the cereal and use this mixture to garnish your tiramisu portions as desired.